Ingredients
- 1.5–2 lbs chuck roast (or protein of choice)
- 1 tbsp oil
- 1 jar of SOMOS™ Birria Taco Simmer Sauce
- 8 slices good sandwich bread (sourdough or bolillo rolls work great)
- 8 oz american cheese (or cheese of choice
- 4 Tbsp butter, softened
Prep
- Cook the Birria: Heat 1 tablespoon of oil over medium-high heat. Sear chuck roast on all sides until browned. Transfer to an Instant Pot with 1 pouch of SOMOS™ Birria Taco Simmer Sauce. Cook on high pressure for 45 minutes. Let pressure release naturally, then shred the meat with forks & reserve the consomé.
- Build the sandwiches: Spread butter on one side of each bread slice. Layer cheese and shredded birria onto the unbuttered side. Close with the second slice, buttered side facing out.
- Grill to perfection: Warm a skillet or griddle over medium heat. Cook 3–4 minutes per side, until the bread is golden and the cheese is gooey.
- Serve it up: Cut in half, dunk into the warm consomé & enjoy!
*Can also cook in a crockpot on high for 3-4 hours (or low for 6-8 hours) or on stove top on simmer for 1.5 - 2 hours on low heat.
